Cheesecake Lollipops

 shook@utah.gov
5
(1) 1 Review
Prep Time
0
min.
Total Time
1
hr.
30
min.
Servings

24 lollipops

What You Need

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Make It

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  • Place cheesecake in an electric mixer. Whip until it is a creamy consistency and the graham crust has been thoroughly incorporated. Transfer mixture to a pastry bag. If it is too soft to pipe, place in refrigerator until it is a firmer consistency and able to hold its shape when piped.
  • On a baking sheet linked with waxed paper pipe into quarter sized balls. Insert a lollipop stick into each ball. Place tray into freezer to chill.
  • Over a double boiler place semi-sweet chocolate, 2 Tbsp. heavy cream and 1 Tbsp. butter & stir until melted. Repeat using another double boiler with the white chocolate. Once melted, stir in a drop of red food coloring. Remove lollipops from freezer.
  • Holiday Pops:
  • Dip cheesecake pop into red tinted white chocolate and then dip into chopped pistachios. Return to tray to set.
  • Chocolate-Toffee Pop:
  • Dip cheesecake pop into semi-sweet chocolate and then into toffee bits. Return to tray to set.

Notes

The flavor possiblities are endless, so have fun!!

Ratings & Reviews

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  • katherinefuller | Mon, Dec 22 2008 12:53 AM

    I loved this! Its is so wonderful and you can get the kids involved. I used green and red plastic wrap to make some really awesome food gifts for neighbors. They liked them as much as I did. thanks a ton!

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